10 Minute Arugula & Goat Cheese Salad with California Prunes

Short on time but want to enjoy a delicious meal? Try my favourite “10 Minute Arugula & Goat Cheese Salad with California Prunes”. A 10 minute salad using California Prunes as the star ingredient. The base of the salad will be arugula topped with pre-cooked beets, chopped California Prunes, goat cheese, & toasted walnuts, topped with EVOO, balsamic glaze and flaky salt. Recipe by Jordana Hart @ihartnutrition

Servings: 4 servings
Prep Time:
Cook Time:


  • 3 cups (720 g) arugula
  • ½ cup (60 g) goat cheese, crumbled
  • 8 California Prunes, chopped
  • 2 medium sized pre-cooked beets, cut into pieces
  • ½ cup (60 g) walnuts, lightly chopped
  • 3 tbsp (45 mL) extra virgin olive oil
  • 2 tbsp (30 mL) balsamic glaze
  • ½ tsp (2.85 g) flaky salt
  • Sprinkle black pepper


  1. Heat a medium-sized frying pan on medium-high heat. Toast walnuts for 3-5 minutes stirring frequently until toasted.
  2. Assemble the salad in a large bowl, starting with the arugula at the bottom, followed by the chopped beets, chopped California Prunes, crumbled goat cheese and toasted walnut.
  3. Mix with extra virgin olive oil & balsamic glaze. Sprinkle with flaky salt & black pepper, to taste.
  4. Serve immediately.

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